Description
Indulge in the warm, comforting flavors of fall with this Most Perfect Pumpkin Bread recipe. Moist, spiced, and utterly delicious, it’s a must-have for autumn baking.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In a large bowl, beat together pumpkin puree, oil, sugars, eggs, vanilla, and water until smooth.
- Combine and Bake: Gradually add dry ingredients to wet mixture, fold in nuts, pour batter into pan, and bake for 60–70 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, add 1/4 cup sour cream or Greek yogurt.
- Substitute pumpkin pie spice for individual spices if preferred.
- Store wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
